Wednesday, March 10, 2010

Up to Speed

OK people, lets get up to speed on current events.

My 21st batch, a Vienna Lager, is lagering in my garage. Has been for 2 weeks now. Probably will bottle in about a week. Unfortunately there's a hint of soap which means that it's probably yeast autolysis. Needless to say i'm pissed. All i can hope for is that i'm overreacting. May i also mention that this was on a batch of repitched yeast? Second time now with the autolysis on the repitches. This is getting out of hand.

Batch 22, a Dortmunder Export, is in the primary now and has been for about a week now. Me, like a moron, didn't control the fermentation temp and it skyrocketed from 52 to 58 degrees in one night. No thanks to a warm spell in March in Maine! That just doesn't happen! So instead of keeping it the same temp i crashed it over about 1.5 days back down to 50 degrees. Of course when i do that it's goodbye krausen. It'll probably be ok. It's just frustrating not to be able to control the temps. The yeast was all nice and happy at 58 and i had to go lowering it on them.

It seems that no matter what i do, something will go wrong on each batch. Or maybe i'm over-analyzing it. To tell you the truth i don't think anyone knows. So here's hoping the next one comes out ok.

Happy Brewing,
Padge

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